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"Delicious! And relatively easy to make. It even went over well with the kids. I was using a charcoal grill, so I pounded the whole chicken breasts down to an even thickness before grilling, and then cut them into strips afterward. I also couldn't find any straight tahini, so I used hummus as the thickener for my sauce. I will definitely be making this again."- dakotarussell
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|1 cupCucumber; shredded|
|1/4 cuplow fat plain yogurt|
|3 tablespoonSesame tahini|
|2 tablespoonsLemon Juice|
|1/2 teaspoonsalt; divided|
|1 tablespoonGarlic powder|
|1 teaspoonCurry powder|
|1/2 teaspoonFreshly ground pepper|
|1 poundChicken breasts boneless and skinless; trimmed|
|1 tablespoonCanola Oil|
|4 Whole wheat pita breads; 6 inch|
|2 cupsRomaine; thinly sliced|
Chicken Shawarma Preparation
Preheat grill to medium.
Stir cucumber, yogurt, tahini, lemon juice and 1/4 teaspoon salt together in a medium bowl. Set aside.
Combine garlic powder, curry powder, pepper and the remaining salt in another medium bowl. Slice the chicken breast crosswise into 1/4" thick strips; toss with the spice mixture to coat. Add oil and toss to combine.
Grill the chicken; turning once, until cooked through; about 2 minutes per side.
To serve, spread 1/4 cup of the cucumber yogurt sauce on a pita and top with one-fourth of the chicken, tomato and lettuce. Fold. Repeat wit the remaining ingredients.
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